Chilled avocado, cucumber, lime and watercress soup recipe

This is instantly refreshing served with a few ice cubes on a hot summer day. If cold soups just aren’t your thing, ours tastes equally delicious served warm

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  • Serves 6

  • Prep time 15 mins

  • Cooking time 10 mins

  • Total time 25 mins

  • Calories 170 per serving

  • Prepare ahead yes


  • 1tsp sunflower oil
  • 1 onion, chopped
  • 1 cucumber, peeled and chopped
  • 750ml (1 1/3pt) vegetable stock
  • 85g (3 1/2oz) watercress
  • 3 avocados, stoned
  • juice 2 limes


  1. Heat the sunflower oil then cook the onion and cucumber for 5 minutes with a good pinch of salt over a medium heat until just softened. Add the stock, bring to the boil then take off the heat. Add the watercress and stand for a few minutes until it has wilted.

  2. Once this soup base is cool enough, place in a food processor or blender and pulse. Scoop out the avocado with a spoon, add the flesh to the processor and pulse until smooth. Taste for seasoning. Add the juice of both limes. Place in a bowl, cover the surface directly with clingfilm, then cover again. Store in the fridge until cold.

  3. To serve, check for seasoning as cooling will dull the flavours, then serve with a scoop of Greek yogurt or sour cream (unless vegan) and ice cubes.